There’s something truly comforting about a warm bowl of pasta packed with seasonal vegetables, and this Brussels sprouts pasta with butternut squash is a perfect example. The combination of caramelized butternut squash and slightly crispy Brussels sprouts creates a harmony of flavors that’s both sweet and savory. You’ll find this dish easy to make, wholesome, and satisfying.
Whether you’re looking for a cozy weeknight dinner or a crowd-pleaser for guests, this Brussels sprouts pasta is a great go-to. It’s loaded with nutrients, tastes delicious, and brings a lovely autumn vibe to your table.
Why You'll Love This Recipe
- Uses fresh, seasonal vegetables for vibrant flavor and nutrition.
- Balanced mix of sweet butternut squash and slightly bitter Brussels sprouts.
- Simple ingredients and straightforward steps ideal for busy cooks.
- Comforting and filling without heavy cream or excess oil.
- Versatile dish that works well as a main or a side.
Ingredients
Gather these fresh ingredients to create a flavorful, hearty pasta that highlights the best of fall produce.
- 12 ounces pasta (penne, rigatoni, or fusilli work well)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup vegetable broth or water
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
- 2 tablespoons fresh sage leaves, chopped
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 420 per serving
How to Make Brussels Sprouts & Butternut Squash Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced butternut squash and cook, stirring occasionally, until golden and tender, about 10 minutes.
- Add the halved Brussels sprouts to the skillet, cut side down, and cook without stirring for 3-4 minutes to get some crispiness. Then stir and cook for an additional 5 minutes until they are tender but still bright green.
- Reduce the heat to medium, add the remaining 1 tablespoon olive oil and minced garlic, sautéing for 1 minute until fragrant. Stir in the red pepper flakes if using.
- Pour in the vegetable broth and simmer for 2 minutes to deglaze the pan and soften the vegetables further. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, toasted pine nuts, chopped sage, and Parmesan cheese. Toss everything together gently until well combined and creamy.
- Adjust seasoning if needed and remove from heat. Serve immediately with extra Parmesan sprinkled on top and a few fresh sage leaves for garnish.
Tips for the Best Results
- Trim and halve Brussels sprouts uniformly so they cook evenly and crisp up nicely.
- Use fresh sage for the best aroma; dried sage won’t provide the same flavor impact.
- Reserve pasta water to help loosen the sauce and allow it to cling better to the pasta.
- Toast pine nuts in a dry pan over low heat until golden to deepen their flavor and add crunch.
- If you prefer a creamier sauce, stir in 2 tablespoons of cream cheese or a splash of heavy cream at the end.
Storage and Reheating
Store leftover Brussels sprouts pasta in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a great make-ahead meal option.
To reheat, warm gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. You can also microwave it covered in short intervals, stirring in between for even heating.
Frequently Asked Questions
Can I use frozen Brussels sprouts or butternut squash for this recipe?
Yes, you can use frozen vegetables if fresh aren’t available. Just thaw and drain them well before cooking to avoid excess moisture, which could make the dish watery.
What pasta shape works best with Brussels sprouts pasta?
Short, ridged pasta shapes like penne, rigatoni, or fusilli are ideal because they hold the sauce and bits of vegetable well, making every bite flavorful.
Is this recipe vegetarian and can it be made vegan?
The recipe is vegetarian as written. To make it vegan, omit the Parmesan or substitute it with a plant-based cheese alternative, and ensure the pasta contains no eggs.
Can I add protein to this pasta?
Absolutely! Grilled chicken, sautéed tofu, or crispy chickpeas make excellent protein additions that complement the flavors without overpowering them.
